1 ¾ teaspoons kosher salt, divided
28 ounces fire roasted crushed tomatoes*
2 garlic cloves, grated
1 handful fresh basil, chopped, plus more to
2 tablespoons olive oil
2 cups (8 ounces) shredded whole milk mozzarella
2 pounds eggplant (about 2 medium large)
¾ cup flour
1 cup plus 2 tablespoons grated Parmesan cheese,
1 cup plain panko (or purchased or homemade
1 tablespoon dried oregano, divided
Set the oven’s temperature to 425 degrees. Using parchment paper, line two baking pans.
Trim the eggplant’s ends and slice it into 1/2-inch pieces (to make approximately 18 slices). Slices should be dusted with 1/4 teaspoon salt and let to sit for 10 minutes
while the breading ingredients are being prepared. (Avoid wiping away any salt or surplus moisture.)
On a plate, spread out the flour. In a small bowl, beat the eggs, and set it away. Set aside the Parmesan cheese, breadcrumbs, 2 tablespoons oregano, and 1/2 teaspoon
kosher salt in another shallow bowl.
Each eggplant slice should be coated on both sides before being dipped in the flour, eggs, and Parmesan cheese mixture. Put each slice on the baking pans that have
been prepared. (Note: This is messy; after each few slices, you might want to wash or clean your fingers.)
Bake the trays for 10 minutes, then turn them over and bake for an additional 10 to 15 minutes, or until they are soft and golden brown.
Make the sauce in the interim: Combine the fire-roasted tomatoes, grated garlic, 1/4 teaspoon kosher salt, 1 teaspoon dried oregano, and olive oil in a medium bowl.
The olive oil should be well mixed after mixing.
Exit the oven and remove the eggplant. In a 9 x 13″ pan, spread 1 cup of the tomato sauce on the bottom. About 9 slices of the half-baked eggplant should be added in a
layer on top, followed by 1 cup tomato sauce and 1 cup shredded mozzarella cheese. Place a second layer of eggplant on top (we like to add them right on top of the
first layer to make 9 stacks). On top of each stack, add 1 cup more tomato sauce and 1 cup shredded mozzarella. Add the final 2 tablespoons of grated Parmesan cheese
The cheese must be melted and browned in the oven for 15 minutes. After five minutes of cooling, top with more chopped basil and serve. Reheat leftovers in the oven
until warm. Store leftovers in the refrigerator for up to 3 days (or freeze for 3 months).